1 1/2 lbs. beef tenderloin
5 Tbsp. butter
1 large onion, sliced
1/2 lb. fresh mushrooms, sliced
1/2 c. dry sherry or good white wine
1 1/2 c. sour cream
2 Tbsp. tomato paste
16 oz. noodles, cooked and drained.
Chopped fresh parsley
Cut beef into 1/2 inch slices; cut slices into 1/2 inch wide strips. Cook strips in 3 Tbsp. butter about 5 minutes or until brown; remove to hot platter. Saute onion slices and mushrooms in remaining 2 Tbsp. butter for 50 minutes or until tender. Return meat to pan; add wine. Stir in sour cream and tomato paste; cook over low heat just until heated through. Serve over cooked noodles. Garnish with tomato wedges and chopped parsley. Serves 6.